Sourdough Discard Scones

Recently I made these for my family and they were a HUGE hit! This recipe is a fairly quick process and the results are even better! With only 10 minutes of prep, 30 minutes of chill time, and 25-30 minutes of baking time, you'll have warm, delicious scones in Al title over an hour! You can't beat that! Enjoy!

Ingredients:

DRY INGREDIENTS

• 2 cups + 2 teaspoons (250 g) all-purpose flour

• ½ cup (100 g) sugar

• ½ teaspoon (2.5 g) fine sea salt

• 2 teaspoons baking powder

• 1 stick (113 g) unsalted butter (frozen or very cold)

• 1 cup (180 g) semi-sweet chocolate chips

WET INGREDIENTS

• ½ cup (125 g) sourdough discard

• 1 large egg

• 2 teaspoons (10 g) vanilla extract

• 2 tablespoons (30 g) heavy cream (milk or half and half can be used)

TOPPING

• 2 tablespoons (30 g) heavy cream (milk or half and half can be used)

• 3 tablespoons (45 g) sugar

Recipe:

1. To a mixing bowl, add the flour, sugar, salt and baking powder and whisk to combine. Use a cheese grater to grate the frozen butter into the flour mixture. Or just cut into very small pieces. Use a fork to cut the butter into the flour until it forms pea size crumbles. Toss in the chocolate chips.

2. In a small bowl, whisk together the egg, sourdough discard, heavy cream and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and use a fork to combine. Dump the dough onto a clean work surface. (The dough will seem dry and clumpy but resist the urge to add more liquid). Use your hands to press the dough together and shape into an 8" disc.

4. Cut into 8 wedges and arrange on a parchment lined baking sheet. Chill in the fridge for 30 minutes.

5. Preheat the oven to 400F degrees. Remove the baking sheet from the fridge, brush the tops with heavy cream and sprinkle with sugar.

6. Bake for 25 minutes or until the scones are golden brown.

Serve warm with a glass of milk. Yum!

Store in freezer bags if you have leftovers. You can freeze up to three months.